Heat oil in a Dutch oven over medium heat. Add onions and cook until softened. Add garlic and jalapeno, stirring constantly for about a minute. Add broth, stock, potatoes, tomato, salt, oregano and bay leaf. Bring to boil, reduce heat and simmer, covered, for about 10 minutes. When potatoes are tender, stir in shrimp. When the shrimp is just opaque, stir in the parsley and cilantro. Serve with lime wedges. Enjoy!